Garlic Confit
Makes: 250g
Takes: Over 1 hr
Confit is a traditional technique of preserving. Slowly poaching the garlic in oil turns it sweet, soft and perfect for spreading over a crusty loaf or even stirred through silky hummus.
The oil is incredible too. I drizzle it onto absolutely everything!
Ingredients
4 large bulbs of garlic, peeled but cloves left whole
few sprigs of fresh rosemary
200ml good quality extra virgin olive oil
Method
Pop all the ingredients in a small saucepan, topping up with more oil if the garlic cloves aren’t covered.
Gently heat until a few bubbles appear before turning the heat down to low and allowing the garlic to warm and soften for 45 minutes.
Turn off the heat and leave to cool completely before transferring to a sterilised jar and storing immediately in the fridge. If stored correctly it’ll last several months.
My Tip: Bring the garlic to room temp before using as the oil can firm up in the fridge.
